Description
This Honey Sweet Potato Summer Salad is a vibrant, flavorful dish perfect for warm weather. It features roasted sweet potatoes seasoned with thyme and pepper, paired with fresh arugula, juicy blueberries, creamy goat cheese, and crunchy pepitas and pine nuts. A tangy honey lemon vinaigrette ties all the flavors together, offering a delicious balance of sweet, tart, and savory notes. Served warm, this salad is a delightful and nutritious option for a light meal or side dish.
Ingredients
Scale
Roasted Sweet Potatoes
- 1 small sweet potato, diced into small cubes
- 1 tsp olive oil
- 1/2 tsp dried thyme leaves
- 1/4 tsp salt
- 1/4 tsp pepper
Salad Mix
- 1/4 cup blueberries
- 2 handfuls arugula
- 1/2 oz. crumbled goat cheese
- 1 Tbsp pepitas (shelled pumpkin seeds)
- 1 Tbsp pine nuts
Honey Lemon Vinaigrette
- 1 Tbsp honey
- 1 Tbsp lemon juice
- 1/4 cup olive oil
- 1 tsp dijon mustard
- 1/2 tsp dried thyme leaves
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the sweet potatoes.
- Season Sweet Potatoes: In a small bowl, toss the diced sweet potatoes with olive oil, dried thyme leaves, salt, and pepper until they are evenly coated.
- Prepare Baking Sheet: Line a sheet pan with a baking mat or parchment paper to prevent sticking and for easy cleanup.
- Roast Sweet Potatoes: Spread the seasoned sweet potatoes evenly on the prepared pan and roast in the preheated oven until tender and slightly caramelized, approximately 20-25 minutes.
- Make the Dressing: While the sweet potatoes roast, combine honey, lemon juice, olive oil, dijon mustard, and dried thyme leaves in a small mason jar or airtight container. Seal and shake vigorously to emulsify the vinaigrette.
- Assemble Salad: When the potatoes are done roasting, place arugula, blueberries, crumbled goat cheese, pine nuts, and pepitas in a shallow bowl.
- Add Sweet Potatoes and Dress: Sprinkle the warm roasted sweet potatoes over the salad ingredients and drizzle with 1 teaspoon of the honey lemon vinaigrette.
- Serve: Toss lightly if desired and serve the salad warm for the best flavor and texture experience.
Notes
- You can substitute goat cheese with feta for a different tangy flavor.
- For a vegan option, omit goat cheese or replace with a plant-based cheese.
- Make sure to dice the sweet potatoes into uniform pieces for even roasting.
- Adjust honey in vinaigrette to taste depending on your preference for sweetness.
- This salad can be served at room temperature if preferred instead of warm.
